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Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from The Rolph Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Roeming
Added: Friday, June 6, 2008


3 eggs 2 1/2 - 3 c. flour
1 c. vegetable oil 1 tsp. baking soda
2 c. sugar 1 tsp. baking powder
2 c. zucchini 1 tsp. salt
(peeled & grated) 1 Tbsp. cinnamon
1 tsp. vanilla 1/2 c. chopped nuts

Beat eggs until foamy.
Add oil, sugar, squash and vanilla.
Mix well, but lightly.
In another bowl, mix flour, baking soda, salt, baking powder and cinnamon.
Mix the 2 bowls together and add nuts.
Bake in 2 greased and floured loaf pans at 325 for 1 hour or until toothpick comes out clean. Cool 10 minutes before removing from pan.




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